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Banana Almond Butter Bread

October 24, 2015 by The Nutrition Twins Leave a Comment

As Moms and registered dietitians, we’ve found one of our favorite ingredients to be the humble banana.  This budget-friendly fruit not only helps to flush bloat thanks to being packed with fiber (to help prevent constipation and the unsightly gut-bulges that come with it) and with potassium (to help counteract puffing-salt), it also naturally sweetens foods without needing to add sugar!  We love that you can add a banana to a recipe to increase the health yet not sacrifice taste either.  That’s why we love this recipe– it’s packed with wholesome, nutrient-rich foods, but at the same time gives the taste buds a real bang!

And it makes a great breakfast that is not only delicious, helping you (and your family) to stay on the healthy track, but also is a satisfying, weight loss secret weapon. At 150 calories per delectable slice, with 10g of protein and 4 grams of fiber this loaf makes an amazing, satiating on-the-go meal. You can make it and freeze it or leave it in the fridge in a Zip-loc for up to a week. You’ll love the taste and the energy it gives you–and it’s so nice to be able to give the kids a breakfast they gobble up! Keep yourself and the kids going until lunch!

Psst… this banana bread is also good as a light dessert or a quick pre-workout snack since it’s full of healthy carbohydrates and protein too!

Almond Butter & Banana Breakfast Loaf

Crumble a slice over a cup of plain nonfat Greek yogurt for a 275 calorie breakfast with about 35g of protein! Psst.. this moist and healthy bread gets even sweeter if you let it sit in the refrigerator overnight! 🙂

Make 9 slices

Ingredients:

Oil in a spray container

4 ripe bananas, peeled

8 egg whites (we use Eggland’s Best)

1 cup dry oats

1/3 c natural almond butter

3 TBSP unsweetened applesauce

1 tsp baking soda

1 tsp baking powder

1 tsp pure vanilla extract

1/4 tsp cinnamon

bananabreadlong

Directions:

-Preheat oven to 350 degrees F.

-Lightly spritz the 8 x 4 inch loaf pan with oil

-Combine bananas and eggs into a stand mixer (or mixing bowl with electric hand mixer, or a blender, whatever you have works!) and mix for approximately 1 minute to combine and mash bananas.

-Add additional ingredients, mixing thoroughly to combine.

-Pour batter into greased loaf pan (the sprayed oil saves calories).

-Bake for approximately 45 minutes at 350 degrees F. Allow loaf to cool 5 minutes prior to slicing and serving.

Nutritional Information Per Serving

(1/9 of breakfast entire loaf or about 1 inch loaf):

Calories 150; Fat 6g; Saturated Fat 0.5g; Carbohydrates 16g; Protein 10g; Cholesterol 0mg; Sodium 49mg; Fiber 4g

The Nutrition Twins work with Eggland’s Best to help people get more nutrients from their food.

Comments

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Filed Under: Food, Food & Drink

About The Nutrition Twins

Lyssie Lakatos, R.D., and Tammy Lakatos Shames, R.D., are co-owners of NutritionTwins.com, a nutrition counseling practice in New York City. They have been featured regularly as the nutrition experts on The Discovery Health Channel, The Learning Channel, and the Oxygen Network, and been featured in Good Housekeeping, Vogue, People, and Womens Health. Visit: NutritionTwins.com. They are the authors of "The Secret To Skinny: How Salt Makes You Fat" (HCI Books) and also "Fire Up Your Metabolism: 9 Proven Principles of Fat and Losing Weight Forever" (Simon and Schuster). They're latest book, The Nutrition Twins Veggie Cure was released January 2014.

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